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This classic Italian spaghetti Carbonara features perfectly cooked spaghetti tossed with crispy pancetta, a rich, creamy sauce made from egg yolks, a whole egg, and Parmesan, all without the need for additional cream. It's a simple yet incredibly delicious dish that highlights the natural richness of its ingredients.
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Boil salted water and cook spaghetti. → Dice pancetta and prepare egg mixture. → Sauté pancetta with crushed garlic in butter/olive oil mix. → Combine spaghetti with pancetta and a little pasta water in the pan. → Remove from heat, add egg mixture, and stir vigorously until creamy. → Serve immediately, topped with more Parmesan and black pepper.
Boil salted water and cook spaghetti. → Dice pancetta and prepare egg mixture. → Sauté pancetta with crushed garlic in butter/olive oil mix. → Combine spaghetti with pancetta and a little pasta water in the pan. → Remove from heat, add egg mixture, and stir vigorously until creamy. → Serve immediately, topped with more Parmesan and black pepper.
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Ensure the pasta water is genuinely boiling before adding spaghetti.
Do not overcook the pancetta; it should be lightly colored, not crispy, to maintain its tenderness and flavor.
When adding the egg mixture, remove the pan from the heat to prevent the eggs from scrambling. The residual heat will create a creamy sauce.
Use pasta water to adjust the creaminess of the sauce; the starch in the water helps emulsify it.
For the egg mixture, Gennaro specifies 3 yolks and 1 whole egg for maximum richness.
Bertolli with Butter is used for sautéing and finishing, adding a silky texture.
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